Description
Singapore Rice Noodles is a vibrant and flavorful stir-fried noodle dish featuring delicate rice stick noodles, succulent shrimp, Chinese roast pork, and fresh vegetables, all tossed in a fragrant curry-spiced sauce. This recipe balances the mild sweetness of roast pork with the warmth of curry powder, accented by the freshness of snow peas, bell peppers, and scallions for a quick and satisfying meal inspired by Southeast Asian cuisine.
Ingredients
Scale
Proteins
- 1/4 pound shrimp, shelled, deveined, and rinsed under cold water
- 1/4 pound Chinese roast pork (char siu) or ham, cut into thin strips
- 2 eggs, beaten with two pinches kosher salt
Noodles and Vegetables
- 1 bundle (about 5 1/2 ounces) dried rice stick noodles (kong moon style recommended)
- 1/4 medium onion, very thinly sliced
- 1/2 medium red bell pepper, stemmed, seeded and julienned
- 12 snow peas, stemmed, tough strings removed, and sliced thinly on the bias
- 1/2 medium carrot, julienned
- 2 scallions, sliced very thinly on the bias
Oils and Sauces
- 4 tablespoons plus 2 teaspoons canola or vegetable oil, divided
- 2 1/2 teaspoons Asian fish sauce, divided
- 1 teaspoon soy sauce
- 1 teaspoon Shaoxing wine
- 2 teaspoons toasted sesame oil
Spices and Seasonings
- 2 medium cloves garlic, minced
- 1 tablespoon curry powder, divided
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon sugar
- Kosher salt to taste
Instructions
- Marinate the Shrimp: Pat the shrimp dry with paper towels and place them in a small bowl. Add 1 teaspoon of canola oil and 1/2 teaspoon of fish sauce. Mix well to coat evenly, then set aside in the refrigerator to marinate while preparing other ingredients.
- Prepare the Rice Noodles: Place the dried rice noodles in a large bowl and cover with boiling water. Let them soak until pliable, about 5 minutes. Drain the noodles in a colander, then transfer to a rimmed baking sheet fitted with a wire rack. Spread the noodles evenly and use scissors to cut them in half for easier eating.
- Make the Sauce: In a small bowl, combine minced garlic, 2 teaspoons of curry powder, soy sauce, Shaoxing wine, ground white pepper, sugar, and the remaining 2 teaspoons of fish sauce. Mix well, adding 2 teaspoons of water to thin the sauce slightly. Set aside.
- Cook the Eggs: Heat 1 teaspoon of canola oil in a wok or nonstick skillet over high heat until smoking. Pour in the beaten eggs and let them cook undisturbed for about 10 seconds. Then gently stir back and forth with a spatula until eggs start to firm up. Break the eggs into small pieces and transfer them to a large mixing bowl. Wipe the wok clean.
- Stir-Fry the Shrimp and Vegetables: Return wok to high heat and add 2 tablespoons of oil until smoking. Add the marinated shrimp and stir-fry for 30 seconds. Add the roast pork and sliced onion, stir-frying for another 30 seconds. Toss in the bell pepper and snow peas, cooking for 30 more seconds. Add the julienned carrots and the remaining 1 teaspoon of curry powder. Season with kosher salt and toss well until the curry is evenly distributed. Scrape the contents into the bowl with the cooked eggs.
- Cook the Noodles with Sauce: Wipe the wok clean again and heat the remaining 2 tablespoons of canola oil over high heat until smoking. Add the rice noodles and stir-fry for 30 seconds. Pour in the prepared sauce and stir to coat the noodles thoroughly, adding 1 to 2 teaspoons of water as needed to help distribute the sauce evenly.
- Combine All Ingredients: Return the egg, shrimp, roast pork, and vegetable mixture to the wok. Stir-fry everything together for about 30 seconds until well combined and heated through. Season with salt to taste and remove from heat.
- Finish and Serve: Stir in the sliced scallions and drizzle with toasted sesame oil. Mix everything thoroughly and transfer to a large serving bowl. Serve immediately while hot for best flavor and texture.
Notes
- Look for rice noodles labeled “kong moon,” which refers to a style originating from Jiangmen in Guangdong, China. Brands like Double Swallow are recommended for authentic texture and flavor.
- Madras curry powder, such as the one from Trong Food brand available in Asian markets, works well for this dish, but any good quality curry powder will suffice.
- Shaoxing wine adds depth to the dish but can be substituted with dry sherry if unavailable.
- Cutting the noodles shorter after soaking makes them easier to eat and stir-fry evenly.
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 370
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 155mg
